Thursday, 23 January 2014

The Tastiest Stew


You might recall the traditional recipe I shared for authentic Irish Stew?

Well, readers, I can apprise you that it was cooked today.

I shall remind you of the ingredients and method:-



  • 1 lb lean mutton pieces
  • 1 lb onions
  • 1 lb carrots
  • 1 lb potatoes
  • salt  & pepper
  • pinch of thyme

METHOD

  1. Place mutton with thyme in pot and add cold water to cover.
  2. Bring slowly to the boil and simmer for one hour.
  3. Add vegetables, all peeled and roughly chopped.
  4. Season.
  5. Continue cooking until vegetables are tender.
  6. Adjust seasoning. 
The nose-bag was secured early for this rustic staple.

The lamb - which was well trimmed of all fat - was cut into bite-size pieces, placed in the sauce-pan, covered with cold water, brought to the boil, and simmered for one hour, with thyme.

Thereafter, I added the roughly chopped vegetables; and seasoned it well.

What is my verdict?

This was the tastiest, simplest, most nutritious, healthiest Irish Stew I have had for many years.

The meat was very tender, too. The water it was simmered in turned into a stock, in fact.

Do not cover the pot, by the way; simply simmer the stew and turn the ingredients occasionally.

It took several hours. Do it slowly.

1 comment :

Unknown said...

Tim ...so elegant so simple will try your way. Interim, herewith my version francais as prepared aboard my yacht in Binic during the Festival du Morue, it commemorates. celebrates the return of the cod fishermen from the Northern Isles. Bloody cod everywhere so decided to buck the fish.so with compliments le viande a la mode d'Ireland.


IRISH LAMB OR MUTTON TEW WITH BACON BONES. . (quantities au choice) viz: ONIONS chopped:semi-fine. Carrots (chopped) sauté lightly in salted butter and dash of best oil. Add mix: (all one pinch) mortared pureed celery juice-(half teaspoon); ground black pepper; fresh nutmeg; mortared rosemary, and stir into onion/carrot sauté. Immediately add cubes mutton or lamb, (some fat will improve the quality of the meat) dusted with corn flour and stir all scraping any residue from bottom of utensil. add half teaspoon Lea&Perrins of similar stir again and quickly add one/two? glass rough red cooking wine, keep stirred and add...bacon rib bones (3/4) depending on amount meat and vegetables being used. allow five minutes fast simmering and ad good stock (lamb for preference) reduce heat and simmer for as long as you like. Lamb may be stewed for and hour or more the longer the better, on as low a hob or fire as possible or in a slow cooker...the longer the better but a good eye needs be kept on the stew and if in danger of drying small amounts of stock (or wine or mixed) may be added if required. If using mutton, really long moist slow cooking is indicated with commensurate moistening throughout. Bon Appetit, mes enfants